Producers invited to share experiences

Meat and Livestock Australia (MLA) in conjunction with the Goat Industry Council of Australia (GICA) is running a project called ‘Dough from Doe$’. The aim of the project is to review advanced breeding programs for meat goat production. It involves a literature review of goat breeding programs worldwide, identifying what programs are being used in Australia and making recommendations for the development of appropriate extension materials (if needed). The project also looks at sheep and deer to see if there are any lessons that could be drawn for goats.

The project will include an interview of 50 randomly-selected producers from across the country by phone or through a online survey.

The project is being undertaken by Foresthill Consulting.

Want to get involved?

We would like to hear from as many producers as possible regardless of the size of their enterprise or their management style.

Go to the Dough from Doe$ website and follow the links to:

  1. Register your contact details to receive further information about the project. Your name will included in the project database, to be maintained by MLA and used for improved communication and extension within the industry.
  2. Complete a brief online survey about your goat reproduction program (approximately 10-15mins).

Alternatively, you can email Foresthill Consulting at contact@doughfromdoes.org to arrange to complete the survey via a 15-20 minute telephone conversation. Either way, you can choose for your information to be totally anonymous.

Foresthill Consulting will approach a small number of producers who have an advanced meat goat reproduction program, and are willing to share it, to present their program as a case study.

Goat producers from across Australia are invited to get involved, no matter how large or small, and whether your system is intensive or based on wild-harvest.

More information about the details of this project are available on the Dough from Doe$ website, or you can contact Natarsha at contact@doughfromdoes.org. Producers are asked to contribute by Sunday 17 February.